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Delicious easy chicken shawarma sheet pan bowl with spices and veggies.

Easy Chicken Shawarma — Sheet Pan Bowl

A flavorful and easy sheet pan dinner featuring spiced chicken and roasted veggies, perfect for a build-your-own bowl setup.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern
Calories: 560
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 2 lbs boneless, skinless chicken thighs Juicier than chicken breasts.
  • 3 tbsp olive oil For marinating.
  • 2 tbsp lemon juice Fresh is best.
  • 3 cloves garlic Minced.
  • 1 cup plain yogurt Optional, adds tenderness.
  • 2 tsp cumin Main spice.
  • 2 tsp paprika Main spice.
  • 1 tsp coriander Main spice.
  • 1 tsp turmeric Optional.
  • 1 pinch cinnamon Adds warmth.
  • 1 tsp salt
  • 1 tsp black pepper
For the Veggies
  • 1 medium red onion Chopped.
  • 1 medium bell pepper Chopped.
  • 1 medium zucchini Chopped.
  • 1 cup cauliflower Chopped.
For Bowls
  • 2 cups rice or couscous For serving.
  • 1 medium cucumber Chopped.
  • 1 cup cherry tomatoes Chopped.
  • 1/2 cup pickles For topping.
  • 1/2 cup feta cheese Optional.
For the Sauce
  • 1/4 cup tahini sauce Or a quick yogurt sauce.

Method
 

Preparation
  1. In a big bowl, mix olive oil, lemon juice, minced garlic, salt, pepper, and spices. Stir in yogurt if using. Add chicken and coat well. Marinate for at least 20 minutes or up to overnight.
  2. Preheat your oven to 425°F (220°C).
  3. Chop your veggies into bite-sized pieces and toss them with olive oil, salt, and pepper.
  4. Spread the veggies out first on a sheet pan, then place the marinated chicken on top or beside them.
Cooking
  1. Roast for about 20 to 25 minutes, monitoring closely to prevent the chicken from drying out.
  2. For extra browning, broil for 1 to 2 minutes at the end, being careful not to walk away from the oven.
Serving
  1. Let the chicken rest for 5 minutes, then slice it and toss with pan juices.
  2. Serve with rice or couscous and top with veggies and sauces as desired.

Notes

Store leftovers separately to prevent sogginess. Chicken, veggies, sauce, and grains should be kept in different containers.